Summer Rolls

I don't eat much raw food, but these little summer rolls are to die for. These were extra sweet by using home-grown carrots, freshly harvested. These are the kind of carrots that are so good and organic that you don't even have to peel them. And the fresh mint in this dish really brings it to life. This was my first experience with rice paper wrappers. Don't be intimated by them; once you get the hang of it, it is really quite easy and fun to do.

Summer Rolls

Ingredients

Miso Sauce:

¼ c white miso paste

2 scallions, chopped

2 T lemon juice

1 T lime juice

1 T rice wine vinegar

1 T dark sesame oil

1 T brown sugar

1/8 t chili powder

¼ c olive oil

Summer Rolls:

4 medium carrots, shredded

1 small zucchini, peeled and julienned

½ c parsley leaves

¼ c fresh mint

2 scallions, chopped

15 rice paper wrappers

Steps

1. Miso Sauce: puree all the ingredients in a food processor and chill.

2. Summer rolls: Combine carrots, zucchini, parsley, mint, and scallions in a bowl.

3. Dip 1 rice paper in warm water for 30 seconds, or until soft. Place the paper on a towel. Spoon about 2 tablespoons of the vegetables onto the bottom third of the rice paper. Roll up part way, then fold in the sides, and continue rolling. Repeat this for all rice papers. Cover and chill the rolls.

4. Serve rolls cold or room temperature with miso sauce.